Gingerbread Kiss Cookies Recipe is a delightful combination of chewy gingerbread and Hershey Kisses. This easy recipe is sure to impress for the perfect cookie.

Gingerbread Kiss Cookies stacked together.
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The flavor of gingerbread is so delicious and reminiscent of holidays. The cinnamon, molasses and other ingredients create a tasty flavor combination. I have been making this cookie recipe for years.

If you love gingerbread, this simple recipe for Gingerbread Kiss Cookies is a must try. It’s similar to Ginger Molasses Cookies Recipe but with white chocolate Hershey Kisses.

Why we love this recipe:

  • Soft and Chewy Cookies. The texture is perfect in this recipe.
  • Hershey’s Hugs Kisses. The gingerbread cookies are topped with hersey kisses for a delectable treat.
  • Holiday Cookie Exchange. This recipe is idea for a cookie exchange party.

Ingredients

  • Unsalted Butter, softened at room temperature
  • Egg
  • All Purpose Flour
  • Ground Ginger 
  • Cinnamon 
  • Molasses 
  • Baking Soda 
  • Striped Hershey Kisses (Hugs), unwrapped

Find the complete ingredient list and instructions at the bottom in the recipe card.

How to make Gingerbread Kiss cookies:

Mixing bowl with butter and sugar.

Step 1. While the oven is preheating, get out a mixing bowl. Cream together the butter, sugar and brown sugar. I prefer to use a stand mixer.

Molasses being added to the mixture.

Step 2. Pour in the molasses to the mixture. Add in the molasses, egg and vanilla extract. Beat together. 

Dry ingredients whisked together in a bowl.

Step 3. Combine the dry ingredients. Whisk together flour, ground ginger, cinnamon, all spice, baking soda and salt in a separate large bowl.

Wet ingredients and dry ingredients combined in a bowl.

Step 4. Mix together the wet and dry ingredients. Slowly add the flour mixture to the creamed mixture, beating until incorporated.

Dough being scooped into balls.

Step 5. Shape into balls. Roll into 1-inch balls using a cookie scoop.  Roll each of these cookie dough balls into a bowl of granulated sugar and place on a cookie sheet several inches apart.

Cookies baked on cookie sheet.

Step 6. Bake the cookies for 10 to 12 minutes until the edges of the cookies are set. While the cookies are baking, unwrap the Hershey Kisses so they are ready. 

Cookie sheet with cookies out of the oven. Hershey Kisses added to each cookie.

Step 7. Top with a Hershey Kiss. Once the cookies are done, place a striped Hershey Kiss into the center of each cookie once you remove them from the oven.  

Cookies ready to serve and enjoy.

Step 8. Allow to cool. Then carefully move the cookies from the pan to a wire rack to cool completely.  

Tips to make Gingerbread Kiss Cookies:

  • Room temperature ingredients. The mixture is easier to combine if using room temperature ingredients.
  • Sugar. You can either use granulated sugar or sanding sugar to make these cookies.
  • Hershey Kisses. This recipe is versatile and any type of these can be used.
  • Cookie Scoop. I prefer to use a cookie scoop to form the cookies. It ensures each one is uniform and they bake evenly.
  • Baking Soda. This ingredient helps to make the cookies soft and fluffy. Do not omit this ingredient or it will result in crispy cookies.

Frequently Asked Questions

How long will Gingerbread blossoms stay fresh?

The cookies will last in an airtight container up to 5-7 days.  

Can you freeze Gingerbread Kiss Cookies?

I don’t recommend freezing them after baked but you can freeze the dough. If you plan to freeze the dough, it is best to flash free the balls.

Simply, place them on baking sheets and freeze for 30 minutes to an hour. This will prevent the cookies from sticking once frozen in a container. Freeze up to 3 months.

When ready to bake, you do not have to thaw. However, if frozen, you might need to add a few extra minutes to the cooking time.

Roll the cookie dough balls in sugar and bake. Top with the Hershey Kiss as normal. Freezing the dough is a convenient way to save time around the holidays.

Can I use regular chocolate kisses?

Yes, this recipe is easy to adapt to what you have on hand or prefer. The stripes of the hugs look so pretty against the contrast of the cookies.

However, any type of Hershey Kiss would look great. Feel free to use traditional Hershey Kisses or any flavor you like.

Give this a try for an easy recipe everyone will enjoy. Please leave a comment and star recipe rating once you do.

More easy Cookies:

More kiss cookies to try:

Gingerbread Kiss Cookies stacked together.

Gingerbread Kiss Cookies

5 from 6 votes
Gingerbread Kiss Cookies Recipe is a delightful combination of chewy gingerbread and Hershey Kisses. This easy recipe is sure to impress for the perfect cookie.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Cuisine American
Course Dessert
Calories 188

Ingredients

  • 3/4 cup Unsalted Butter softened at room temperature
  • 1/2 cup Granulated Sugar plus a little more for rolling the cookies in
  • 1/2 cup Brown Sugar
  • 1 tsp Vanilla
  • 1 Egg
  • 3 cups All Purpose Flour
  • 1 tsp Ground Ginger
  • 1 tsp Cinnamon
  • 1/2 tsp All Spice
  • 1/2 cup Molasses
  • 1 tsp baking Soda
  • 1/2 tsp Salt
  • 24 Striped Hershey Kisses Hugs, unwrapped
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Instructions

  • Preheat the oven to 350 F.
  • Cream together the butter, sugar and brown sugar until smooth and fluffy.
  • Add in the molasses, egg and vanilla extract. Beat together.
  • Whisk together flour, ground ginger, cinnamon, all spice, baking soda and salt in a separate bowl.
  • Slowly add dry ingredients to the creamed mixture, beating until incorporated.
  • Roll into 24 1″ balls.  Roll each of these cookie dough balls into a bowl of granulated sugar and place on a cookie sheet several inches apart.
  • Bake for 10-12 minutes until the edges of the cookies are set. While the cookies are baking, unwrap the striped Hershey Kisses (Hugs) so they are ready.
  • Once the cookies are done, place a striped Hershey Kiss (Hug) in the center of each cookie once you remove them from the oven.
  • Then move the cookies from the pan to a wire rack to cool completely.

Recipe Notes

The cookies will last in an airtight container for up to 5-7 days.  

Nutrition Facts

Calories 188kcal, Carbohydrates 29g, Protein 2g, Fat 7g, Saturated Fat 5g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Trans Fat 1g, Cholesterol 23mg, Sodium 106mg, Potassium 132mg, Fiber 1g, Sugar 17g, Vitamin A 188IU, Vitamin C 1mg, Calcium 34mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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